Wash the basil leaves well and dry completely. Add minced garlic and blend in a blender till fairly smooth. Then add the olive oil, pinenuts and cheese and blend again to make a smooth mixture. Keep aside.

Cook the mung beans pasta according to directions. Rinse with cold water and keep aside.

Heat a big skillet and add olive oil. Add the chopped shallot and garlic and cook till the shallot gets soft. Add the broccolini and cook for a few minutes more.

Now add the cooked beans and pasta and toss everything well. Check for seasoning. Remove from heat and serve.

Friday, July 12, 2013

Add 2 cups of water to the rice and bring to a boil. Once it comes to a boil, add salt, reduce heat and simmer and cook for around 30 minutes.

When the liquid is almost absorbed, add the green peas and butter and cover and cook for a couple of minutes more. Remove from heat and keep aside covered for a few minutes. Serve hot or cold as a side dish.

Mix cornstarch, salt and chili powder in a bowl. Drop the shrimp in the mixture and coat well.

Heat peanut oil in a skillet. Lift each shrimp by the tail from the cornstarch mix, dip in egg white and roll in coconut sugar mixture and drop in the medium low heated oil. Similarly add a couple of more shrimps to the skillet.

Fry for a minute on both sides till golden brown. Remove on paper towel to soak up excess oil and serve hot with garlic sauce.